This delectable fusion of classic fruitcake ingredients and fudge’s rich, creamy texture creates a mouthwatering experience that will have you reaching for seconds.
It tastes like Christmas!
Isis
Fruitcake fudge is simple to make with only a few ingredients. Even people who don’t like fruitcakes will like this confectionary because of the white chocolate’s creaminess. Like its doughy friend, it tastes best when soaked in liquor. This fudge gets its flavor from non-alcoholic bourbon. There is a generous amount of the traditional holiday seasonings: cinnamon, nutmeg, and vanilla.
Imitation Vanilla
Imitation vanilla! What do you mean, imitation vanilla? High heat breaks down true vanilla compounds and complex flavors are lost. The most prominent compound in vanilla is vanillin.
Imitation vanilla is made from vanillin (the primary flavor component of vanilla). Vanillin is manufactured from a substance called guaiacol. Vanillin synthesized in a lab is identical to vanillin derived from an orchid at the molecular level. Not surprisingly, vanillin is much less expensive than the orchid.
Fudge, by its very nature, is very hot, so save yourself a few bucks and use Imitation vanilla. Keep the real vanilla to flavor whipped cream, frosting, and ice cream.
Vietnamese Cinnamon
Although we recommend saving a few bucks using imitation vanilla in Fruitcake Fudge, we recommend you go all out on the cinnamon. Vietnamese cinnamon, or Saigon cinnamon, is a varietal of Cassia cinnamon. It has the highest amount of volatile oil of all the cinnamons. Vietnamese has the most aggressive flavor. It is peppery and bold. It easily stands up to the sweetness of the fudge.
Marshmallow Creme
Many fudge recipes call for either evaporated milk or a bag of marshmallows. I have an allergy to evaporated milk, so when I found a recipe for chocolate fudge that required only marshmallow fluff and sweetened condensed milk, I knew it was a winner.
I have used the same base for many of my different fudge adventures, including Eggnog Fudge, and Chocolate Dipped Peppermint Fudge, and others.
Email Me the Recipe
Fruitcake Fudge
Equipment
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Ingredients
Instructions
- Have ready a 9×12 inch pan lined with parchment paper.
- 3 cups sugarPut a large saucepan on the stove. Add the sugar.
- 1/4 cup unsalted butterAdd the butter.
- 12 oz Sweetened Condensed MilkAdd the sweetened condensed milk.
- Cook on low heat until the mixture comes to a boil, stirring frequently. Be careful to not let the mixture burn.
- Boil for 5 minutes, stirring constantly. Make sure to stir to the bottom to avoid hot spots and burning.
- 1 tablespoon Bourbon flavoring, 1 teaspoon nutmeg, 1 tablespoon cinnamon, 1 teaspoon vanillaTake the pan off the flame. Put the bourbon flavoring, vanilla and spices in and stir.
- 4 oz candied fruitAdd the candied fruit and stir. Put the pan back on low heat and stir until the mixture bubbles. Remove the pan from the heat.
- 7 oz marshmallow cremeAdd the marshmallow creme and stir. Put the pan back on the flame, and stir constantly until all the marshmallows have melted. You should not have any streaks of white.
- 12 oz white chocolate chipsRemove the pan from the flame. Add the chips to the pan, slowly, stirring all the while.
- Lower the flame and put the pan back on the flame. Stir briskly until all the chocolate is melted and there are no white streaks. Remove the pot from the flame.
- Pour the lot into the prepared pan.
- Allow to cool over night.
- Using the sides of the parchment paper, remove the candy from the pan. Carefully peel the parchment paper from the sides and bottom, but leave the block on the paper – it’s just easier to cut it that way.
- Cut into squares and arrange on a nice serving dish or tins to give as gifts.
